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Braised Squid With Tomato, Harissa, And Olives Recipe
Ingredients
- 3 tablespoons (45ml) extra-virgin olive oil
- 1 small yellow onion (6 ounces; 170g), quartered and thinly sliced
- 4 medium cloves garlic, thinly sliced
- 1/2 cup (120ml) dry white wine
- 2 pounds (1kg) cleaned squid bodies and tentacles, bodies sliced into 1/2-inch rings and large tentacles halved
- 1 (28-ounce; 800g) can whole peeled tomatoes, preferably San Marzano, crushed by hand
- 3 sprigs fresh thyme
- 6 ounces (170g) pitted black olives
- 1/2 tablespoon (8ml) harissa paste
- 2 teaspoons (10ml) finely grated zest from 1/2 lemon
- Kosher salt and freshly ground black pepper
- Small handful minced fresh parsley leaves
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